Self-preserving stock food containing sprouted grain and process for making the same



' Patented Sept. 22, 1 925.

- tofore been devised. It

No Drawing.

a UNWITED'TVSTA MAKING THE SAME.

Application filed November 5, 1924. Serial No. 747,981.

is added. The mass thus produced is maintained at a temperature between135 and 160 degrees Fahrenheit until the diastase in the sprouted grainhas converted the starchy constituents into maltose. Any well knowntest, such as the iodine test for starch, may be applied to determinewhen the conversion is complete. A liquorcontaining approximately fourper cent maltose is thus produced.

The tubs to maltose 1s carried out, structed with a foraminous diaphragmor double bottom therein, so that when the conversion is complete, theliquor may readily drawn off, leaving the grain hulls and sprouts in thevats. 'lhe liquor is thus drawn offend the sprouts and grain hulls arepassed throu attrition mills to produce a custard-like paste. To thispaste sufiicient lactic acid is added to preserve the product in airtight containers. From 4 to 6 per cent of lactic acid is suflicient topreserve the product, which is a semi-fluid substancefcontaining about30 per cent solid matter, including the coarse, nutritious, outerportions of the grain and the root and leaf sprouts;

The method of supplying the preservative quantity of lactic acid in myproduct may be varied according to the material available, but wherethere is no immediate market for the maltose liquor by-product pronot ofthe malt beverage manufacturer, as duced inthe above described process,I prea suitable substitute for shorts or the coarser fer to convert themaltose in said liquor to ingredients of the grain. The present inlactic acid by-the method described in my vention is an improvement uponthe invenabove mentioned application, filed Septemtion of saidapplication, filed September ber 27, 1923. ere the maltose liquor can27th, 1923. Q be otherwise utilized, I prefer to proceed There are anumber of kindscf grain, such as follows to produce the lactic acid. asbarley, wheat, oats and whole rice, which Either milk whe which isobtainable as are'suitable for use in the manufacture of a by product oft e cheese manufacturer, my improved food product, but underpresbuttermilk, skimmed, or even whole milk, ent conditions, I prefer touse barley. To may be utilized. About two thousand proceed upon acommercial scale, I first take pounds of such whe or other lactic fluid,a thousand pounds of barley and steep it containing sugar of milk, issou'red by first 1n Water/for from 48 to hours, and then adding a lacticacid bacteria starter, and place it upon a floorand sprout it in the ithen while maintaining a temperature of manner well known in themanufacture of malt. When the roots and leaves of the grain are Welldeveloped so that the endosperm is soft and can be easily crushedbetween the fingers, suificient diastase will have developed; hesprouted grain is then macerated and about 16,800 pounds of water To allwlwm it may concern:

Be it known that I, WILLIAM P. M. GRELQK, a citizen of the UnitedStates, residin at St. Paul, in'the county of Ramsey and tate ofMinnesota, have invented new and useful Improvements in Self-PreservingStock Food Containing Sprouted Grain and Processes for Making the Same.

It is my object to provide aself-preserving stock food containing as itsprincipal ingredient sprouted gram, includ ng the root and leaf sprouts,1n fresh, undried con-- dition.

As is well known, malted grain, and particularly. the sprouts thereof,when fresh, contain those essential accessory food substances known .asvitamines, and also the highly nutritious coarser ingredients of thegrain, but as far as applicant is aware no method for preservin suchgrain and sprouts in a natural un ried state has herehas been necessaryfor the poultry or other stock raiser, in order" to obtain this valuablefeed to sprout the grain, a little at a time as he needs it, becausesuch grain quickly spoils by the formation of ferments of a putrefyingnature In In co-pending application for patent filed geptember 27th,1923, Serial No. 665,- 226, I have described andclaimed a proc; ess andproduct in which I utilize malted grain to convert starch. into maltoseand suggest the use of brewers grain, a by prodthe fullest, In th abouttwo per cent of lactic acid is develo ed in the whey, which is now addedto the grain and sprout mash and evaporated in a partial vacuum at aboutdegrees Fahren- 20 crushed to a pasty consistency and impregtightcontainers.

heit to reduce the water content to about adding water thereto andconverting a subtwo-thirds of the entire mass of the finished stantialpart of the starchy constituents to product. As will now be evident,when maltose, then drawing ofi t e maltose liquor about 1300 lbs. of thewater has been evaposo produced, subsequently crushing the grain 5rated, 1000 lbs. of the semi-solid stock food hulls and sprouts whilefresh to form a 35 containing about four per cent lactic acid mash, andfinally adding a preservative will be ready for packing inbarrels orother quantity of lactic acid to said mash. air tight containers. 5. Theprocess of preparing a food prod- Having described my invention what 1not which comprises sprouting a quantityof 10 claim as new and desire toprotect by Letters grain and developlng diastase therein, then 4 0Patent is: adding. water thereto and converting a sub- 1. A selfpreserving wet food product stantial part-of the starch constituents tocomprising malted grain, including the maltose, then drawing off t emaltose'liquor sprouts thereof in fresh, undried state, imso roduced,subsequently crushing the'gra-in i3 pregnated with a preservativequantity of hu ls and sprouts while fresh 'to form a 45 lactic acid.mash, andfinally adding about 4 per cent of 2. A self preserving wetfood product lactic acid to said mash, together with sufiicomprisingmalted. grain, including the 'cient liquid to produce asemi-solid foodsprouts thereof in fresh, uncooked state, which is self-preserving whenstored-in air nated with a preservative quantity of lactic 6. Theprocess of preparing a food acid. uct which comprises sprouting a quantty of A self preserving, semi-liquid food grain, then crushing the grainand sprouts product, containing as its principal ingred1- while fresh toforma mash, and finally add- :5 ent, fresh malted grain, including thefresh ing a preservative quantity of lactic acid to" I sprouts thereof,impregnated with, from 4 said mash. to 6% by weight of lactic acid. Intestimony whereof, I have hereunto 4. The process of preparing a foodpr'odsigned my name to this specification. uct which comprises sproutinga quantity of a 30 grain and developing diastase therein, then WILLIAMP. M. GRELCK.

